近距离内射合集

Change is coming to kitchens within Heritage Cos., New Mexico鈥檚 largest independent hotel brand.

The companies鈥� newest executive chef, Goran Basarov, is reimagining the menu of Level 5, a popular rooftop restaurant at Albuquerque鈥檚 Hotel Chaco, while the chef who previously filled the Level 5 role, Sean Sinclair, is launching new concepts as he steps into more of an entrepreneurial role with Heritage.

Basarov, a culinarian with more than 15 years of experience cooking in restaurants across the globe, joined Hotel Chaco in October. The hotel is one of 10 that Heritage owns across the state.

鈥淚t鈥檚 a new challenge. I have to relearn exposure to New Mexico cuisine and get reinspired,鈥� said Basarov, whose wife is from the Land of Enchantment. 鈥淪o that鈥檚 kind of the excitement about it, and you鈥檒l see me in the dining room, big ol鈥� fat smile.鈥�

The position opened up following the exit of chef Sean Sinclair, a born-and-raised New Mexican who owns Hook It Up Fish & Chips located at Heritage鈥檚 Sawmill Market. Sinclair, a chef with more than two decades of experience, joined Level 5 and opened Hook It Up around the same period in early 2024.

With support from Heritage Cos. leadership, Sinclair is pursuing new ventures within the company, expanding Hook It Up and launching a new burger concept across Heritage鈥檚 existing and incoming food halls.

鈥淚t鈥檚 funny because I didn鈥檛 quit, I didn鈥檛 get fired 鈥� I graduated Level 5 is kind of the way I鈥檝e been putting it,鈥� Sinclair said. 鈥淭he company allowed me to grow past being a property chef and grow into being a full-blown entrepreneur.鈥�

Sinclair plans to open two new Hook It Up locations 鈥� one at Heritage鈥檚 newest Albuquerque food hall, Park Square Market, when its east wing opens in 2026, and the second as a standalone restaurant in Santa Fe in March.

Hook It Up started with Heritage hosting a tasting of Sinclair鈥檚 fish and chips concept for inclusion as a company run outlet in Sawmill. The success of the concept prompted Heritage to allow Sinclair to be an owner. But the business quickly grew beyond just Sinclair.

鈥淲e鈥檝e grown in sales, good ratings and it鈥檚 been such a fun experience doing that,鈥� Sinclair said. 鈥淢y little sister works there, my mom works there, my wife does payroll 鈥� it鈥檚 a real family business.鈥�

The success of Hook It Up is partially what inspired Sinclair to open a new restaurant called Patty Man, centered around Sinclair鈥檚 award-winning green chile smash burger. The burger won Santa Fe鈥檚 New Mexico Green Chile Cheeseburger Smackdown, an event held by Edible New Mexico, in 2019.

What defines the burger, Sinclair said, are house-made buns, locally sourced and carefully cut beef and 鈥渢he best green chile that we can get our hands on.鈥� Sinclair said the burger鈥檚 foundation of made-from-scratch cooking and locally sourced ingredients allows for affordable pricing and offers a level of value he hopes to distinguish Patty Man with.

鈥淚 want to put the same attention to detail and amount of love into a fried piece of fish or a smashed burger as I do a tasting menu for a fine restaurant,鈥� Sinclair said. 鈥淪o the idea for Patty Man is just to have a really refined product with a high level of customer service.鈥�

The Patty Man menu will also feature another smash burger, patty melt, crinkle cut fries and milkshakes.

Sinclair plans to open three Patty Man locations next year. He expects the first to open at Sawmill in mid-January; the second at Heritage鈥檚 new food hall called Heritage Market in Santa Fe, slated to open in summer 2026; and the third at Albuquerque鈥檚 Park Square Market later next year. Each location will employ between eight and nine people, he said.

In a statement, Heritage Cos. President and Chief Operating Officer Adrian Perez credited Sinclair鈥檚 鈥渃reativity and foresight鈥� as a foundation for Heritage鈥檚 support of the venture.

鈥淗ook It Up and the launch of Patty Man are just the beginning for us,鈥� Perez said. 鈥淪ean is a like-minded entrepreneur to watch.鈥�

For Sinclair, Patty Man is the result of preparation and serves as a natural next step of growth in his and his family鈥檚 entrepreneurial journey.

鈥淧art of how I鈥檓 built as an entrepreneur is I have these business ideas that are fairly developed and just waiting on the right opportunity,鈥� Sinclair said in an interview. 鈥淪ome people call it luck but luck is a thing you can make. It鈥檚 when you repeat something enough times and you鈥檙e prepared enough for an opportunity, you make your own luck. So I think Patty Man is an example of that.鈥�

In calm-before-the-storm fashion, Sinclair plans to work in some fly fishing amid menu planning, price setting, graphic designing, training, hiring and preparing for the business boom that will engulf him next year.

While he鈥檚 embracing the business side of the restaurant world, Sinclair said he isn鈥檛 hanging up his chef coat just yet. He鈥檒l continue stepping into the kitchen on a regular basis and isn鈥檛 ruling out a fine dining concept launch in the future.

鈥淵ou can鈥檛 keep me out of there,鈥� Sinclair said with a laugh.

Welcoming change

Meanwhile, Basarov is already immersed in his new role. Basarov spent the last few weeks crafting a new Level 5 menu, which he said Heritage approved last week.

Some new items and ingredients on the menu include hominy preserved tomatoes, caramelized onion jam, a duck sausage with a persimmon glaze and a pureed sunchoke with caramelized roast.

鈥淚t鈥檚 a mixed bag but predominantly fine dining,鈥� Basarov said. 鈥淵ou could call it a packed, full-of-flavor and very seasonally inspired worldly cuisine through a New Mexico lens and the lens of the Chaco peoples.鈥�

Level 5 and its menu will serve as a 鈥渟upportive vessel鈥� for New Mexico鈥檚 local ranching and farming community, Basarov said, continuing a relationship he learned to cultivate with farmers in California.

Basarov received a certification in tourism and hotel management from the Vatel Hotel and Tourism Business School in Los Angeles in 2016, clearing the way for a culinary career in the 近距离内射合集 States.

Basarov grew up in a baker鈥檚 family in Macedonia and had his first experience with professional cooking during a visit to the U.S. for a work and travel program as a college student in 2010.

Basarov worked as a dishwasher at a restaurant in Massachusetts when he was given the opportunity to work his way up and navigate the culinary world through 鈥渢rial by volcano fire,鈥� he said.

Inspired by the grueling but refining nature of the restaurant industry, Basarov floated the idea of culinary school 鈥� an idea that followed him back home and ultimately prompted his return to the U.S.

鈥淏eing a chef wasn鈥檛 necessarily considered a very prestigious job in Macedonia,鈥� Basarov said.

He took his first executive chef job in his early 20s and has since chefed at restaurants like Selby鈥檚, a one-star Michelin restaurant in Redwood City, California.

鈥淚 am an immigrant and as such, you have to work better, faster, stronger than everybody else, so that鈥檚 kind of been an area I鈥檝e always focused on 鈥� is betterment and going forward,鈥� Basarov said. 鈥淚 was young, guns blazing, coming into restaurants and trying to change the world, and these people gave me a chance.鈥�

Basarov said he鈥檚 grateful to explore his next opportunity and chapter of chefing and leadership with Heritage and in a place that he never expected to end up but feels familiar yet inspiring.

鈥淚鈥檝e welcomed this change with massive open arms,鈥� Basarov said. 鈥淓ven my wife can鈥檛 believe it. She鈥檚 like, 鈥業 plucked you out of California, where you were happy as a clam and brought you to the desert in Albuquerque, New Mexico.鈥� I can鈥檛 put a finger on it. I鈥檓 very content with where I鈥檓 at. I鈥檓 beyond blessed.鈥�